I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
It can be served with salad, veges, on a bun (not something we do every day, but occasionally), with fresh homemade coleslaw or Mexican style with guacamole and salsa. I had this recipe recently while in the UK with my dad and I had to share it with you. Can’t wait to try making it at home when we return to Oz!
Note: read the whole recipe before you make this as it does require a bit of time.
1.6kg of pork shoulder
2 tsp each of salt and pepper, finely ground
2 tsp each of ground cinnamon and ginger
1 ½ tbsp of honey
1. Pre-heat the oven to 220C and line a rotating tin with foil which large enough to cover the pork.
2. Unroll the joint of pork and lay it in the tin.
3. Mix the salt, pepper, cinnamon, ginger and honey together in a bowl, then rub all over the pork on both sides.
4. Roll the pork back up and place in the oven for 30 mins, then remove from the oven and reduce the heat to 150C.
5. Pour 300ml of hot water into the foil and then wrap the foil around the meat and seal tightly. Cook for at least 5 hours or until tender.
6. Increase the heat back to 220C, uncover the pork and place back in the oven for a further 10 mins. Then remove from the oven, shred with two forks and allow to rest, covered, for 30 mins.
7. While the pork is cooking, prepare all the the other things that you’re serving it with so that it’s ready to go as soon as the pork is done.